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Sweet Corn and Shrimp Cakes




Source of Recipe


weightwatchers.ca


List of Ingredients




6 piece corn on the cob, kernels removed (about 3 cups)
2 Tbsp all-purpose flour
2 large egg white(s)
1/4 cup fat-free evaporated milk
1/2 tsp table salt
1/4 tsp chili powder
2 oz cooked shrimp, tiny salad-size (about 1/2 cup)
1/2 cup salsa
2 Tbsp cilantro




Recipe



Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn.


Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more.


Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.